Working at icicle seafood in Seward Alaska to cook for quarantined employees due to Covid-19

Remote ice road camp manager and head cook.

Lead cook at Eareckson air station SHEMYA island Alaska.

Providing support for arctic drilling in Alaska’s north slope

Providing support in the west Texas oilfields

Directs, coordinates, prepares and supervises the preparation of food for meals within guidelines of menu, dietary requirements, and the standards of appearance, taste, temperature, and sanitation. Trains workers in safety and sanitation.Prepares all religious and medically necessary diets and substitutions as needed.Directs the portioning and serving of all meals.Oversees distribution of bulk food and pre-plated meals.Ensures that health guidelines are met in the daily preparation of food.Manages inventory and review on a daily basis on all items.Completes daily inventories of knives, controlled food items and tools.

Established restaurant financial objectives by developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.Prepared restaurant employee manual outlining policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements.Maintains patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons.Hired initial staff by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management and hospitality staff; Maintained safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.Accomplishes company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.Skills/Qualifications: Cost Accounting, Developing Budgets, Financial Planning and Strategy, Decision Making, Process Improvement, Strategic Planning, Verbal Communication, Customer Focus, Management Proficiency, Managing Profitability, Quality Focus

Oversaw all food & beverage operations for Alaska's largest year round hotel; including a full service restaurant that served breakfast, lunch, dinner, and room service . Full service sports lounge offering high end wine, beer & spirits as well as a full menu to our diverse clientele. Starbucks coffee stand selling pastries and high end coffee drinks. Hired, trained and supervised a year round staff of over 50 employees.Performed weekly inventories and reports while maintaining a 28% food cost and 18% liquor cost or better.

• Coordinated functions and events for the British Petroleum Executive offices with parties ranging from 10-2000+ people both onsite and offsite.• Promoted to General Manager overseeing two cafeterias and catering for Alaska USA Federal Credit Union Executive offices with 1000+ meals served daily.• Created seasonal quarterly menus, recipes and standards for product quality that appealed to a wide variety of clientele while maintaining budgeted revenues.

Oversaw all food & beverage operations for land based tours. Hired, trained and supervised a seasonal staff of over 50 employees. Performed weekly inventories and prepared weekly reports Successfully created a great tasting menu that appealed to a diverse clientele which lowered yearly food costs by nearly 10% and improved customer satisfaction scores.